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Article: Mexican Chocolate Kahlua Cupcakes

Mexican Chocolate Kahlua Cupcakes

Mexican Chocolate Kahlua Cupcakes

The French Toast Sugar Shaker and Kahlua gives the classic chocolate cupcake a Mexican twist! You’ll need to hide these cupcakes from your family and friends before they're all gone!

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Ingredients

Cupcake Batter

Kahlua Icing

  • 1 cup Unsalted Butter, softened
  • 3 Tbsp Sweet Cream Butter Infused Olive Oil
  • 4 cups Powdered Sugar
  • 4 Tbsp Kahlua
  • 2 Tbsp Crème Brûlée White Barrel Aged Balsamic
  • 2 Tbsp French Toast Sugar Shaker, plus more for finishing
  • Vanilla Bean Sea Salt, to finish

Directions

  1. Preheat the oven to 350°F.
  2. In a large bowl with a hand mixer on medium speed blend the Sweet Cream Butter Infused Olive Oil, butter, and sugar until light and airy, about 3 minutes.
  3. Add eggs, one at a time, beating just until blended. Then add Crème Brûlée White Barrel Aged Balsamic, water, cocoa powder, and French Toast Sugar Shaker and mix until smooth.
  4. In a separate bowl, combine flour, baking soda, and Vanilla Bean Sea Salt. Alternate adding the flour mixture and Kahlua to the batter.
  5. Fill cupcake liners about halfway. Bake for 16–18 minutes, or until a toothpick inserted comes out clean. Let cool completely on wire rack before icing.
  6. In a bowl combine the icing ingredients. Transfer to a piping bag or ziplock bag with a corner snipped. Ice cupcakes and finish with more French Toast Sugar Shaker and Vanilla Bean Sea Salt.

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